Soft-Batch Double Chocolate Sea Salt

These Soft-Batch Double Chocolate Sea Salt Cookies are everything I want in a chocolate cookie dreamy rich flavor softness that leans toward brownie territory and an irresistible hit of flaky sea salt. They are my go to whenever chocolate cravings hit or when I want something show stopping to share with friends. The glossy pools of melted chocolate on each one always impress.

I remember the first time I made these my family could not get enough now they beg for them at every holiday and gathering

Ingredients

• softened butter: This creates the creamy base for your dough Use real unsalted butter for best flavor and let it rest at room temperature
• granulated sugar: Adds sweetness and helps the cookies spread properly Opt for fresh sugar not clumpy
• dark brown sugar: Essential for deep flavor and chewiness Choose moist soft sugar not dry
• eggs room temp: This binds everything and keeps cookies soft Let eggs sit out before baking
• vanilla extract: Adds aromatic depth Use pure vanilla if you can
• all purpose flour: The foundation of your cookies Fluff up your flour then spoon and level for accuracy
• cocoa powder: This makes the cookies taste like brownies Dutch process gives deeper flavor if available
• baking soda: Helps the cookies rise Use fresh baking soda for best results
• salt: Balances out sweetness and sharpens chocolate flavor Avoid iodized salt for pure taste
• chocolate chips: I love bittersweet for big cocoa flavor Use good quality chips for melting moments
• chocolate chunks: Chopping a good bar into chunks gives oozy chocolate pockets Lindt or similar brands are lovely
• Finishing sea salt: Fleur de sel or another flaky sea salt makes every bite pop Sprinkle right after baking

Step by Step Instructions

Make the Cookie Dough:

In a large bowl cream softened butter with granulated sugar and dark brown sugar Use a hand or stand mixer and beat until fluffy and lighter in color about three to four minutes This creates air pockets for softness

Mix in Wet Ingredients:

Add eggs one at a time beating well after each Stir in vanilla extract Make sure everything is fully combined and smooth

Sift the Dry Ingredients:

Over a clean bowl sift together flour cocoa powder baking soda and salt This step ensures no lumps and gives cookies a finer crumb

Combine Wet and Dry:

Slowly add the dry ingredients to the butter mixture mixing just until a dough forms Avoid overmixing or your cookies may turn out tough

Add the Chocolate:

Fold in chocolate chips and chocolate chunks Keep some chunks aside for topping the cookies later You should see bits and pools of chocolate in the dough

Shape and Chill:

Scoop dough balls onto a sheet pan lined with parchment Space two inches apart Gently press extra chocolate chunks on top Chill the tray in the fridge for thirty minutes so cookies keep their thick chewy shape

Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit Bake for ten to twelve minutes until edges look set but centers are still soft Do not overbake They will continue to firm up while cooling

Finish and Cool:

Right out of the oven sprinkle cookies with finishing sea salt Let cool on the tray five minutes then transfer to a rack The sea salt should melt gently into the warm chocolate

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Every time I add chunks of high quality chocolate on top it feels special My favorite moment is handing a still warm cookie to my sister and watching her face light up at the gooey center

Storage Tips

Store these cookies in an airtight container at room temperature for up to five days They stay extra soft thanks to the brown sugar If you want to keep them longer freeze them on a tray then transfer to a zip top bag Thaw at room temperature before eating or pop in the microwave for a few seconds for molten chocolate pockets again

Ingredient Substitutions

If you are out of dark brown sugar light brown sugar works in a pinch but the flavor will be slightly milder For a dairy free option swap the butter for plant based stick butter You can use regular semisweet chips or even white chocolate for a twist

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Serving Suggestions

Serve these cookies slightly warm with a glass of cold milk or sandwich vanilla ice cream between two for an unforgettable treat They are also wonderful with espresso or as a sweet bite after a savory meal

Chocolate Cookies in Baking History

Chocolate cookies have always been at the heart of American home baking but pairing chocolate with sea salt is a modern flourish that elevates this treat I first tasted something like this at a bakery in New York and have never looked back The contrast of sweet and salty is a revelation

Common Recipe Questions

→ What type of cocoa powder is best for these cookies?

Choose a high-quality unsweetened cocoa powder for deep chocolate flavor. Dutch process or natural both work well, depending on your preference.

→ Should the butter be salted or unsalted?

Using unsalted butter gives you better control over the cookie's saltiness. The finishing sea salt adds the perfect contrasting touch.

→ How can I make my cookies extra gooey?

Underbake the cookies slightly and add large chocolate chunks on top just before baking for a gooey texture and melted pockets of chocolate.

→ Is it necessary to chill the dough before baking?

Chilling is optional but helps prevent excessive spreading and deepens the flavors, resulting in thicker, chewier cookies.

→ Can I use different types of chocolate?

Mix dark, milk, or even white chocolate chips and chunks to create layers of flavor throughout the cookies.